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Oven Roasted Veggie Strudel

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2 rolls that each serve 3-4 people Medium
Total: Active:
0 Ratings 

Ingredients (14)

  • 1 Red onion
  • 2 Peppers, any colour
  • 1 Eggplant (preferably Japanese kind, but 2 if you're using this kind)
  • 1 Zucchini
  • 2 tbsp Olive oil
  • 1/4 cup Kalamata olives, chopped (no pits)
  • 200g Feta cheese, crumbled
  • 1/2 cup Pine nuts, chopped
  • 1 Box phyllo pastry
  • 2 tbsp melted butter
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • Thym or oregano
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Oven Roasted Veggie Strudel

A German inspired strudel stuffed with roasted veggies, feta cheese, and olives instead of apples. It’s fairly simple to make, as long as you’re careful when handling the phyllo pastry. I saw this recipe on TV on the Steven and Chris show and made it shortly after, very yummy results!

Instructions

  1. 1Preheat your oven to 400F. Dice your peppers and onion into roughly 1/2 inch pieces. Cut the zucchini and eggplant in half moons (and cut your eggplant slices again in half if you’re using a regular eggplant). Put all your veggies in a big bowl and drizzle your first 2 tbsp of olive oil over them and then sprinkle salt and pepper. Arrange your veggies on a baking sheet so there’s no overlap (you might need 2 sheets) and put them in oven for 10 to 15 minutes, turning the veggies over half way through.
  2. 2When your veggies come out of the oven, let them sit a little bit to cool down. In a large bowl, you can then mix them with the feta cheese and olives as well as add some salt, pepper, and herbs. You’ll probably get your hands dirty as it’s the best way to mix all the ingredients. Set your bowl to the side and melt your 2 tbsp of butter in a small container. Add your 2nd 2 tbsp of olive oil to this container and mix well with a brush.
  3. 3Take the phyllo out of the box and unroll it. Cover your stack of phyllo sheets with parchment paper and a damp cloth to keep them from drying out while you work. be very gentle when manipulating the phyllo or it will rip and tear. Small rips and tears don’t matter much as, when it cooks, they won’t be noticeable anymore.
  4. 4Take one sheet of phyllo and spread your butter mixture on it, then some of the chopped pine nuts. Do this with 4 sheets of phyllo then, on the 4th sheet, about 3 inches from one of the ‘narrow’ ends, put half your veggie mixture. Leave enough space on the sides as well to flip over the edges before rolling your phyllo. Then, flip the long vertical edges in over the veggie mix, flip the 3 inches you left yourself over the veggie mix, and roll!
  5. 5Once your roll is ready, put it with the phyllo flap down on your baking sheet and add more butter mixture on the phyllo and sprinkle with pine nuts.

Repeat for 2nd roll. Cook your rolls at 350F for about 35 minutes.

  1. 1Tips:
    It will be easier cleanup if you put parchment paper or aluminum foil under your veggies when roasting and your rolls when baking.
  2. 2Phyllo is hard to cut neatly when cooked so you might want to make light cuts on the top of the rolls to make cutting the cooked roll easier.
  3. 3Leftover phyllo can be frozen and, if you’re not planning on eating both rolls, you can freeze one right before cooking. They keep well and can be cooked right from frozen.
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